A quick and easy recipe for slightly crunchy biscuits speckled with herbs.
Yield: 12-18 biscuits
Time: 30 minutes
Tools
- baking sheet
- large bowl
- pastry knife or 2 butter knives
- wooden spoon
- ice cream scoop or soup spoon
Ingredients
- 1 t vegetable oil
- 2 c whole wheat pastry flour or spelt flour
- 5 t baking powder (1 T plus 2 t)
- ½ c minced chives or green onions or 4 t dried herbs (thyme, rosemary, sage …)
- 1 t salt
- 3 T cold shortening
- 2 T cold butter
- 1 c milk
- 1 T agave or maple syrup (optional)
Directions
Preheat oven to 450.
Oil baking sheet and set aside.
Combine flour, baking powder, herbs, and salt.
Cut in the shortening and butter until mixture is crumbly. Stir in the milk (and optional sweetener).
Drop scoops / spoonfuls of dough on the baking sheet, making sure to leave a bit of space between them. If you don’t like the rustic look, you can gently pat the biscuit dough to smooth it for a more "finished" look.
Bake until golden brown, 12-18 minutes.
Serve warm.
Notes
Inspired by and adapted from the recipes for “Herbed Whole Wheat Drop Biscuits” and "Chive Spelt Mini-Biscuits" in Vegan Brunch (read my review).
Buy it:
Help
Abbreviations | Conversions | Cooking tips
